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Creamy Mung and Adzuki Bean Curry with Coconut

Red adzuki and green mung beans never get neglected for too long in my kitchen. Sweet and earthy, both of these beans are quick to cook up, easily digestible, and serve as a simple but tasty base for Indian curry spices and seasonings … what's not to like? This curry has both beans simmered in a gently spiced coconut milk and tomato gravy. Served over a hot bed of fresh cooked white rice, it's an easy and delicious meal for any day of the week.

Rinse the mung and adzuki beans and soak in enough water to cover for 6 hours or overnight. Drain and set aside.

Heat the oil in a medium to large saucepan over medium-high heat. When hot, add the mustard seeds, cumin seeds, coriander seeds and curry leaves. Cook until the seeds begin to splutter and pop. Toss in the asafetida, reduce the heat to medium, and immediately toss in the onion. Cook for 5 minutes until softened. Add the ginger and chilies, and fry for another minute. Add the spices, stir for 30 seconds, and then add the tomato. Cook for another 5 minutes to thicken.

Add the drained beans, water and coconut milk. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are tender, about 50 minutes. Add more water if necessary for a thinner curry.

Once the beans are cooked, add salt to taste and serve hot with fresh cooked white rice.

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Based in London, Ontario, a veteran vegetarian for 25 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.